Roasted Duck Sliders
Roasted Duck Sliders with Melted Brie and Black Mission Fig Purée
Pair with 2016 Reata El Diablo Pinot Noir
VIEW RECIPESweetbreads
Butter roasted Sweetbreads in garlic and thyme with caramelized cauliflower, fried capers, and toasted almonds in a savory herb jus
Pair with Andalusian Zinfandel
VIEW RECIPESeared Diver Scallops
Seared diver scallops with piperade basquaise, basil pesto, chardonnay beurre blanc
Pair with Silver Spur Chardonnay
VIEW RECIPEGrilled Watermelon
Grilled watermelon, herbed chevre, marcona almonds, citrus vinaigrette
Yield: 4 Servings
VIEW RECIPEHamachi Tataki
Hamachi tataki, bean sprouts, golden beets , togarashi aioli
Yield: 4-6 servings
VIEW RECIPEJamieson Ranch Cabernet Sauvignon Braised Shortribs
Jamieson Ranch cabernet sauvignon braised shortribs, smoked potato puree, wilted dandelion greens, shallot confit
Yields: 4 to 6 portions
VIEW RECIPESauteed Duck Breast
Sauteed Duck Breast with Glazed Baby Turnips, Fuji Apple, Shaved Fennel and a Tarragon Jus
Yield: 4 people
VIEW RECIPELobster Truffle
Lobster medallions, golden beets, lavender grilled romaine, black truffle vinaigrette
Yield: 4 servings
VIEW RECIPEBraised Pork Belly
Braised pork belly, black beluga lentils, leeks, fuji apple, grain mustard jus
Yield: 4 to 6 people
VIEW RECIPEChicken Thigh Confit
Chicken thigh confit with maitake, cauliflower and pea shoots
Yield: 6 servings
VIEW RECIPEHoliday Dinner
Kitchen at The Ranch
Roast Beef with Yorkshire Pudding, Brussels Sprouts, and Applewood Smoked Bacon Paired with 2013 JRV Atlas Peak “Double Lariat” Single Vineyard Cabernet Sauvignon
VIEW RECIPESpring Dinner
SPRING DINNER
Petrale Sole with Roasted Fruit, Vegetables & Micro Greens Paired with 2014 Reata Los Carneros Chardonnay
VIEW RECIPESummer Appetizer
Kitchen at The Ranch
Hot Smoked Sockeye Salmon on Cucumber Coins with Lemon Crème and Dill Fronds
VIEW RECIPE